Ellerin Türküsü - KanalB / Adana Kebap 1/3

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Adana Kebap - Kanal B Ellerin Turkusu Programi "Adana Kebap" Yapım: Ayse Oksuz Kanal B Kamera: Mustafa Can Kurgu : Nisa Kasapoglu Hazırlayan-Sunan : Ayşe Öksüz Adana is a city in southeastern Turkey in the middle of the fertile Cilician (Çukurova) Plain. Its history is ancient; this was the area of the Hittite empire (c. 1800 B.C.). The cuisine of Adana has some influence from nearby Syria, but its most famous contribution to Turkish cuisine is the Adana kebap or köfte, a spicy hot mixture of ground lamb that is grilled. When you come across very spicy Turkish food in western Anatolia, it is a sure sign that it is imported from eastern Anatolia, where they enjoy hotter foods. Adana's interest in spicy foods might have a medieval origin for in the time of Marco Polo the nearby port of Ayas was an important transhipment place for Asiatic spices and wares; the Venetians, perpetually mesmerized by spices, even had a bailo (consul) there. I've changed the basic recipe so one is using ground meat instead of chunks of meat. The people of this region have a passion for spicy hot food. By far its best-known dish is the namesake Adana Kebap -- a hot, grilled meat specialty. And when the cooking of it begins, guests gather round the 'mangal' grill to engage in pleasant conversation. Serve the grilled meat, tomato, and green peppers on an oblong platter surrounded by chopped parsley and fine onion slivers seasoned with sumac.

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Frying Mix

2 cups all-purpose flour
2 cups cracker meal
1 cup white cornmeal
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegetable oil
1/2 cup powdered milk

Blend all dry ingredients together. Then mix in oil thoroughly. Mixture should resemble pie crustbefore liquid is added. One-fourth teaspoon garlic salt may be substituted for 1/4 teaspoon salt. One teaspoon poultry seasoning may be added, if desired. Store unused portion in a sealed container.

For fish: Eliminate 1 cup cracker meal and the white corn meal. Add 2 cups yellow corn meal.

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Added on: 10-11-2007
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Categories: Meat and Poultry 
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